Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, sea salt, and pumpkin pie spice until no lumps remain.

Add the pumpkin puree, maple syrup, and vanilla extract to the dry ingredients and stir until a cohesive dough forms.

Fold in the chocolate chips using a spatula.

Portion the dough into 12 equal-sized balls using a cookie scoop and place them on the prepared baking sheet.

Flatten each cookie slightly with the palm of your hand or the back of a spoon, as the dough will not spread during baking.

Bake for 12 to 15 minutes or until the edges are lightly browned and the tops feel set.

Remove from the oven and allow the cookies to cool on the baking sheet for at least 10 minutes to ensure structural integrity before transferring to a wire rack.